Giving Thanks and the Easiest Bread of All Time

Giving Thanks and the Easiest Bread of All Time

Easiest Bread EverHappy post-Thanksgiving everyone! Wherever you are, I hope it’s wonderful. In  Massachusetts, it’s cold and snowy and perfectly New England Quaint. I had family visits in rotation every day. Time to bake pies. And a fire to relax by after our mega meal. I can be thankful for that!

And, while we’re all busy being thankful, recovering from wrangling family and holiday buffets, I wanted to offer you an easy breakfast option for the coming days. This nutty little loaf can be whipped up in a flash, gets mixed right in the baking pan for easy cleanup, and whips up in a flash! I like to let it cool completely then slice and toast it.

I have to admit, this idea is not mine alone. The recipe is an adaptation of two different recipes that are very similar. One is by Sarah, of My New Roots. And her Life Changing Loaf of Bread really is! The other is Heather ofYum Universe. I’d been eyeing them both, waiting for the perfect opportunity to make them. But when I finally got down to it, I was missing some ingredients for each, and so tweaked both recipes to make a hybrid of my own.

You can certainly swap out the nuts and seeds for your favorites. You could toast the nuts and seeds for ten minutes in the oven first, for an extra toasty/nutty flavor.  But I think the nuts and seeds get pretty toasty in the oven while the bread bakes too! I’ve tried it both ways. It’s all good.

Meanwhile, the major thing I changed up is the oats. I ground half of them to flour in my blender (you could also do this in a food processor). Because I don’t have a lot of patience, I didn’t want to wait all day or night for the dough to firm up. So grinding half the oats helped them absorb the liquid and gel with the psyllium and chia seeds faster. If you want, though, you could even skip that grinding part. The dough will still be ok to bake in about 2 hours. I just wanted to speed up the process as much as possible, and I think it helped the bread hold together a bit.

Finally, I think you could use chia powder instead of whole seeds, to help the dough gel faster too, as opposed to whole chia seeds.

What I love about this loaf is that it doesn’t use any real flour or refined starches. It’s primarily just oats and seeds and water. This makes for a very dense loaf, but a very healthy one! Much healthier than your store-bought gluten free bread. And the crunch of the nuts and seeds when you slice and toast this bread for serving is so satisfying! I’ve been enjoying it toasted to golden perfection slathered with pastured butter and a drizzle of raw honey. A sprinkle of sea salt takes it way over the top.

I hope you enjoy! That is, if you ever get hungry again.

Here’s to you, friends, Happy Thanksgiving!

The Easiest Bread Ever
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This toasty, nutty loaf mixes up right in the pan. So easy! And, it's full of healthy nuts and seeds, rather than starchy processed flours. Best of all, it's incredibly tasty! Adapted from Sarah's Life Changing Loaf of Bread and Heather's Toasted Super Seed Power Bread.
Servings Prep Time
1Loaf 5 minutes
Cook Time Passive Time
40 minutes 1-8hours
Servings Prep Time
1Loaf 5 minutes
Cook Time Passive Time
40 minutes 1-8hours
The Easiest Bread Ever
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This toasty, nutty loaf mixes up right in the pan. So easy! And, it's full of healthy nuts and seeds, rather than starchy processed flours. Best of all, it's incredibly tasty! Adapted from Sarah's Life Changing Loaf of Bread and Heather's Toasted Super Seed Power Bread.
Servings Prep Time
1Loaf 5 minutes
Cook Time Passive Time
40 minutes 1-8hours
Servings Prep Time
1Loaf 5 minutes
Cook Time Passive Time
40 minutes 1-8hours
Ingredients
Servings: Loaf
Units:
Instructions
  1. Grease a 9x5x3" loaf pan and line the bottom with parchment paper
  2. Measure all dry ingredients into the pan and stir well
  3. Add wet ingredients and stir well to incorporate
  4. Let the dough sit at room temperature for at least one hour or up to 8 hours
  5. Preheat oven to 350
  6. Bake for 20 minutes
  7. Place a cookie sheet over the pan and turn it upside down to release the bread
  8. Return the cookie sheet and bread to the oven and bake for another 30-40 minutes or until slightly golden. You may flip the loaf once more during this time for more even browning.
  9. Cool for at least an hour before slicing. This loaf is best sliced when completely cool.
Recipe Notes

If you want an even toastier flavor, place sunflower seeds, pumpkin seeds, sesame seeds and almonds on a cookie sheet and toast in a 350 oven 7-10 minutes before mixing the dough.

I prefer to serve this bread toasted. To that end, I usually mix up the dough before dinner, bake it after dinner and leave it to cool till morning when I slice, toast and serve it with butter, honey and a sprinkle of sea salt.

 

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